1/4 c. oil
1 lg. garlic clove, sliced
6 c. packed sliced cabbage
2 med. zucchini (about 1 lb.) thinly sliced
2 1/4 tsp. salt
1 tsp. sugar

1. In 5 quart Dutch oven over high heat, in hot oil, cook garlic until browned; discard garlic.

2. Add cabbage and zucchini, stir-frying (stirring quickly and frequently) until they are well coated with oil.

3. Add salt and sugar; reduce heat to medium high; continue stir- frying 7-8 minutes until vegetables are tender-crisp.